Hot cross bun cocktail

Hot cross bun cocktail

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Hannah Lewry has created the ultimate Easter cocktail: the hot cross bun cocktail! The best part is you can customise it to your liking. Add whisky or brandy – or keep it completely alcohol-free – the choice is yours.


  • 1 x 200 g jar Woolworths ginger preserve
  • 3 T raisins
  • 1 cinnamon stick
  • 1 t ground cinnamon, plus extra to garnish
  • 4 shots whisky or brandy
  • 1 large free-range egg white
  • 2 large marshamallows
  • 1 x 275 ml bottle Woolworths dark and stormy ginger-and-bitters flavoured drink ice, for serving

Cooking Instructions

1. Pour the syrup from the preserved ginger into a small saucepan. Add a few chunks of the ginger, raisins and cinnamon. Bring to the boil, then reduce to a simmer and cook for 2–5 minutes.

2. Turn off the heat, allow to cool and pour into a jar. Allow to infuse overnight or for a few hours for the best results.

3. To make the cocktail, pour 2 shots sugar syrup, the whisky or brandy and egg white into a cocktail shaker. Add ice and shake until foamy and ice cold.

4. Divide between 2 cocktail glasses and top up with the dark and stormy drink. Thread each marshmallow onto a small skewer and brulee using a blowtorch or over the braai or a gas flame.

5. Place on top of the glass, sprinkle with a little extra cinnamon and serve.
Cook’s note: Save the remaining raisins and ginger from the syrup, swirl through softened butter and spread onto toasted hot cross buns. Or stuff under the skin of a chicken before roasting.

Find more cocktail recipes here.

Production: Hannah Lewry
Videography: Romy Wilson
Photograph: Shavan Rahim
Food assistant: Claire-Ellen Gooderson

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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